Raw Creamy Vegan Mushroom Soup

This recipe was automatically translated from Romanian. View original here
Raw Creamy Vegan Mushroom Soup

I heard that raw mushroom soup is delicious but I didn't have the courage to make it myself. We liked it a lot and repeated at workshop it was just as successful.

I know that many will turn up their noses, but I would recommend you not to ignore it, especially if you want a diversification in the fasting menu, healthy and not only.


Cashew nuts
100 g
Oyster mushrooms
500 g
Garlic cloves
3 pieces
1 piece
Sunflower oil
3 tbsp
1 tbsp
to taste
Fresh herbs (dill, parsley)
2 tbsp

Step by step


The first step is to soak cashews in water overnight - or at least 4-5 hours.


Pleurotus mushrooms wash well and drain.


Cut them into long, thin slices.


Add the oil, the juice of half a lemon, 1 teaspoon of salt and crushed garlic. Mix well and refrigerate overnight to marinate well. If you hurry, 4 hours is enough.

If you want even faster, and not necessarily raw - harden the mushrooms with oil, water and salt - then add salt, garlic and lemon juice.


After the cashews have softened well, prepare the cashew milk:

- wash the cashew water well in it, add it to the blender, pour 1.5 liters of hot / cold water and 1 teaspoon of salt.


Blend well for 3-4 minutes.


Pour the cashew milk into the mushroom bowl, mix well and season with salt and lemon if needed.


If you prefer, add chopped greens.


During the winter, you can warm it easily - or eat it so cold.

Good appetite!

Quantity: 2 l (6-7 servings)
Prep time: 10 min
Difficulty: easy
Ready in: 300 min
Publish date:

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